Hungarian green beans
4 -6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10 oz) frozen green beans; fresh may be used; but do not use canned |
| 2 | tablespoons | Butter; margarine or oil |
| ½ | cup | Chopped onions |
| ¼ | cup | Vinegar |
| 2 | teaspoons | Sugar |
| Flour | ||
| Fresh dill; as desired | ||
Directions
Cook beans in salted water until tender, not soft. Drain and set aside.
Heat oil; add onions and saute until limp; add dill. Add enough flour to make a roux. ( thick paste ) Add 1 cup of water , sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix. If too thick, add a little more water.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 03, 1998, converted by MM_Buster v2.0l.